CN1074046C

CN1074046C - Recipe and preparation process of red deer blood wine

Info

Publication number: CN1074046C
Application number: CN98126755A
Authority: CN
Inventors: 王余彪; 郑刚
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-12-29
Filing date: 1998-12-29
Publication date: 2001-10-31
Anticipated expiration: 2018-12-29
Also published as: CN1224755A

Abstract

The present invention relates to a formula for red deer blood spirits, and a preparation method thereof. The formula for red deer blood spirits is composed of alcohol, red deer blood, proteinase, surface active agent and desalted and deionized water. The preparation method comprises the following steps: the fresh red deer blood is added to the desalted and deionized water and is dissolved, and then, the solution of the red deer blood is pulverized with an ultramicro colloid mill; the granularity of solute after pulverization needs to be lower than 5 micrometers; after the proteinase is added to the solution of pulverized the red deer blood for hydrolyzation, the surface active agent is added and uniformly stirred, and then, the high-quality finished product of distillate spirits is added; after filtration, the filter liquor is the finished product of the red deer blood spirits. The red deer blood spirits are reddish-brown clear liquid, have strong alcoholic fragrance, and are spicy, sweet and bitter.

Description

A kind of Cervus Elaphus blood wine and preparation method thereof

The present invention relates to a kind of nutritional type food-drink wine and preparation method thereof, particularly a kind of Cervus Elaphus blood wine and preparation method thereof.

Tienshan wapiti is former to be the wildlife that mainly is grown in the foot of a hill or mountain, Xinjiang Tianshan north and south, the commodity economy that has now become artificial domestication is worth higher rare animal, the locals mainly uses the pilose antler of red deer as primary commodity, deer blood then directly becomes deer-blood wine directly to drink with white spirit mixing, this Cervus Elaphus blood wine and women-sensual pursuits pool that directly blends into is muddy, precipitation is arranged, fishy smell is heavier, its commodity value is not high, and because its component science not, the one, be unfavorable for absorption of human body, the 2nd, excessive drinking can have side effects to human body.Now also find no akin Cervus Elaphus blood wine product with the present invention; Chinese invention patent CN 1099620A discloses a kind of method for preparing deer-blood wine, it is to adopt haemolysis, enzymic hydrolysis, be blended into liquor and filter and prepare deer-blood wine, nearly seven kinds of the chemical additive kinds of in this manufacture craft, using, change the vinosity of deer-blood wine to a certain extent, made it to have lost original local flavor; Its manufacture craft is complicated in addition, and the production cycle is long.

The purpose of this invention is to provide a kind of as clear as crystal, nutritious, commercialized degree is high, help the Cervus Elaphus blood wine of absorption of human body, and a kind of fabrication cycle that keeps nutrition and local flavor in the Cervus Elaphus blood to greatest extent preparation method of short Cervus Elaphus blood wine.

The object of the present invention is achieved like this: a kind of Cervus Elaphus blood wine, it by 30-38%V/V alcohol, 2-8%V/V Cervus Elaphus blood, 0.1-0.2%V/V proteolytic enzyme, 0.01-0.5%V/V tensio-active agent, all the other make for the desalination deionized water.

Its making method is:

1. get fresh Cervus Elaphus blood and add the desalination deionized water, left standstill after stirring 0.5 hour, the composition in the Cervus Elaphus blood is expanded;

2. above-mentioned Cervus Elaphus blood solution is pulverized with the ultra micro colloidal mill, made solute granularity after the pulverizing less than 5 microns;

3. add proteolytic enzyme in the Cervus Elaphus blood solution after pulverizing, left standstill after stirring 24 hours, make the protein cleavage in the solution;

4. in above-mentioned solution, add tensio-active agent, stir, make solution even, stable;

5. add high-quality finished product liquor in above-mentioned solution, adjust its ethanol content and reach till the 30-38%V/V, place 72 hours after-filtration, its cleaner liquid is finished product Cervus Elaphus blood wine.

Employed equipment all should adopt stainless steel or glass material to make in the above making processes.

Among the present invention, the least possible use chemical additive is to keep the original local flavor and the nutrition of Cervus Elaphus blood wine; Making method of the present invention utilizes the biochemical rule of cell paste itself and mechanical effect that Cervus Elaphus blood is carried out processing treatment too, reduce as far as possible and use chemical process, and production method is simple, and is with short production cycle, former blood utilization ratio height; Product appearance of the present invention is the reddish-brown clarified liq, does not have precipitation, has dense pure fragrance, the pungent sweetness and bitterness of distinguishing the flavor of.

EXAMPLE l: purpose is to produce 5000ml by 30%V/V alcohol, 2%V/V Cervus Elaphus blood, 0.1%V/V proteolytic enzyme, 0.01%V/V tensio-active agent, Cervus Elaphus blood wine that all the other are made for the desalination deionized water.

Its making method is:

1. get the desalination deionized water that fresh Cervus Elaphus blood 100ml adds 1407ml, left standstill after stirring 0.5 hour, the composition in the Cervus Elaphus blood is expanded;

3. add the proteolytic enzyme of 5ml in the Cervus Elaphus blood solution after pulverizing, left standstill after stirring 24 hours, make the protein cleavage in the solution;

4. in above-mentioned solution, add the tensio-active agent of 0.5ml, stir, make solution become even, stable liquid;

5. adding alcoholic strength in above-mentioned solution is the high-quality finished product liquor 3488ml of 43%V/V, adjusts ethanol content and reaches till the 30%V/V, places 72 hours after-filtration, its filter

Clear liquid is finished product Cervus Elaphus blood wine, and product appearance is the reddish-brown clarified liq, does not have precipitation, has dense pure fragrance, the pungent sweetness and bitterness of distinguishing the flavor of.

Embodiment 2: purpose is to produce 5000ml by 38%V/V alcohol, 8%V/V Cervus Elaphus blood, 0.2%V/V proteolytic enzyme, 0.5%V/V tensio-active agent, Cervus Elaphus blood wine that all the other are made for the desalination deionized water.

Its making method is:

1. get the desalination deionized water that fresh Cervus Elaphus blood 400ml adds 146ml, left standstill after stirring 0.5 hour, the composition in the Cervus Elaphus blood is expanded;

3. add the proteolytic enzyme of 10ml in the Cervus Elaphus blood solution after pulverizing, left standstill after stirring 24 hours, make the protein cleavage in the solution;

4. in above-mentioned solution, add the tensio-active agent of 25ml, stir, make solution become even, stable liquid;

5. adding alcoholic strength in above-mentioned solution is the high-quality finished product liquor 4419ml of 43%V/V, adjusting ethanol content reaches till the 38%V/V, place 72 hours after-filtration, its cleaner liquid is finished product Cervus Elaphus blood wine, product appearance is the reddish-brown clarified liq, do not have precipitation, have dense pure fragrance, the pungent sweetness and bitterness of distinguishing the flavor of.

Embodiment 3: purpose is to produce 5000ml by 34%V/V alcohol, 5%V/V Cervus Elaphus blood, 0.11%V/V proteolytic enzyme, 0.251%V/V tensio-active agent, Cervus Elaphus blood wine that all the other are made for the desalination deionized water.

Its making method is:

1. get the desalination deionized water that fresh Cervus Elaphus blood 250ml adds 785ml, after stirring

Left standstill 0.5 hour, the composition in the Cervus Elaphus blood is expanded;

3. add the proteolytic enzyme of 7.5ml in the Cervus Elaphus blood solution after pulverizing, left standstill after stirring 24 hours, make the protein cleavage in the solution;

4. in above-mentioned solution, add the tensio-active agent of 12.75ml, stir, make solution become even, stable liquid;

5. adding alcoholic strength in above-mentioned solution is the high-quality finished product liquor 3953ml of 43%V/V, adjusting ethanol content reaches till the 34%V/V, place 72 hours after-filtration, its cleaner liquid is finished product Cervus Elaphus blood wine, product appearance is the reddish-brown clarified liq, do not have precipitation, have dense pure fragrance, the pungent sweetness and bitterness of distinguishing the flavor of.

Employed various device all should adopt stainless steel or glass material to make in making process of the present invention; Employed two kinds of additives are the foodstuff additive that meet state food additive standard.

Claims

1. Cervus Elaphus blood wine is characterized in that: it by 30-38%V/V alcohol, 2-8%V/V Cervus Elaphus blood, 0.1-0.2% proteolytic enzyme, 0.01-0.5%V/V tensio-active agent, all the other make for the desalination deionized water.

2. method of making the described Cervus Elaphus blood wine of claim 1 is characterized in that making processes is:

1. get fresh Cervus Elaphus blood and add the desalination deionized water, left standstill after stirring 0.5 hour;

3. add proteolytic enzyme in the Cervus Elaphus blood solution after pulverizing, left standstill after stirring 24 hours;

4. in above-mentioned solution, add tensio-active agent, stir;